Best Cooking Rice & Grains
In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice , Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.” —NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group “Both novice and experienced bakers have cause to celebrate Peter Reinhart’s The Bread Baker’s Apprentice . “If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in The Bread Baker’s Apprentice .
Reviews
Find Best Price at Amazon"I had the opportunity to bake the original challah recipe immediately followed by the new & improved 15th anniversary updated recipe. After baking, I found that the original recipe yielded a nice dark golden brown crust, while the improved recipe was a beautiful deep mahogany tone more consistent with professionally made challah loaves that I have seen elsewhere. Reinhart has updated his method for this book, and it now includes an adaptation of the pineapple juice solution from his book “Whole-Grain Breads.” This is a positive step for the 15th anniversary edition. Since the original edition of this book, Reinhart has always taught two baker’s percentage methods, but it would seem that he originally had a preference for the method which expressed the pre-ferment as an ingredient. I am happy to say that Reinhart has edited the 15th anniversary edition to include both methods simultaneously. Reinhart writes, “No two ovens bake the same, so all baking times are approximate and based on conventional radiant-heat ovens (p. 38).” When I have rented a vacation home, I have enjoyed bringing this book along with me because Reinhart’s bake temperatures and times do well in an oven that I am not very familiar with. In the original edition of this book, Reinhart teaches the double-steaming method—but he does have a prominent note about La Cloche, noting that “these are fun to use and do a great job of trapping moisture for a big oven spring and shine (p. 94).” I think there are a good many home bakers, including myself, who have come to the conclusion that La Cloche bakers (along with Dutch Ovens and inverted hotel pans on a baking stone) do a much superior job of trapping steam than any other techniques, including Reinhart’s method. Reinhart writes, “Although most of the instructions in this book provide the temperature for the liquid, feel free to calculate it yourself using this formula and adjust the liquid temperature as needed based on your temperature conditions and the mixing method you are using (p. 53).” Reinhart’s temperatures have worked well for me, so I don’t know how necessary this new information will be, but many other books include similar formulas. I don't think that these three recipes in and of themselves would be enough justification for someone with the first edition to purchase the book anew. I treasure baking enough of these recipes that having the latest edition of the recipes is worth it to me. The first edition only specified 1 tablespoon of cinnamon, but the 15th anniversary edition was edited to also include the weight in both ounces and grams. By using a tablespoon to measure the cinnamon--instead of using the weights--I've successfully made the Cinnamon Raisin Bagels, and my wife is quite fond of this recipe. In the 15th anniversary edition (p. 274), the ground aniseed is still listed as one teaspoon but the weight has changed to three times as much from the first edition! Pictures: I have uploaded eight pictures, although they have not always displayed properly due to technical difficulties: Celebration Challah Loaf (p. 140); Knotted Roll made from White Bread, variation #2 (p. 286); Hot Dog Buns made from White Bread, variation #2 (p. 286); Cinnamon Raisin Walnut Bread with a cinnamon swirl and cinnamon sugar crust pan loaf (p. 154); pan loaf of Vienna Bread with special Dutch Crunch / Mottled topping (p. 280); the picture with the three slices are from left to right: 100% naturally-leavened Pain au Levain with raisins (a variation of Basic Sourdough Bread, p. 246), Whole-Wheat Bread (p. 288), and 100% naturally-leavened Poilane-Style Miche (p. 256); a slice of Marbled Rye Bread (p. 191); and a Bagel (p. 121) next to a Bialys (p. 294)."
"The breads can't compare in complexity and texture to the kind of stuff you get baking in a dutch oven with Chad Robertson Tartine Bread or Ken Forkish Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. I was disappointed by Reinhart's naturally leavened breads (my bread preference) in comparison to Forkish or Robertson; which is somewhat understandable, since this books is targeted at a wide audience and artisanal naturally leavened bread is a niche. Mr. Reinhart's thinking, communication style and graphics in Bread Baker's Apprentice have advanced from the book prior to this book, Crust and Crumb: Master Formulas for Serious Bread Bakers, making Crust and Crumb kind of obsolete [there are no photos in that book, only drawings]; not worth buying if you already own this book. The Bread Baker's Apprentice feels like the kind of book that tells you how to make some number of breads and covers techniques as they relate to each bread. If you are more serious about bread, I recommend instead purchasing first Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza and then when you want to advance further, Tartine Bread. If you want more recipes after that, there are many competent bread baking books with reliable (and good) recipes [my choice would be Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes] or search the internet."
"Can't wait to add my own adjustments to them, as well as try some more of the more technical pre-ferments, poolish, biga, etc."
"The books from King Arthur and a smattering of lesser known bread baking books have been my education until I got this one. This book is well written with a 12 step bread baking process that gives a great framework in which to think as you go about baking bread."
Super green spaghetti in vibrant cavolo nero cabbage and garlic sauce, topped with creamy ricotta cheese. For a tasty treat, sticky sweet mango prawns cooked in fragrant curry powder, crispy sliced garlic and punchy lime zest. 'The crazy good pork burger from Jamie Oliver's new book is so easy to make and it tastes unreal ' Joe Wicks, The Body Coach. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. Jamie's new cookbook takes the stress out of mealtimes and will inspire cooks and non-cooks alike with beautiful, crazily simple ideas . Focusing on incredible combinations of just five ingredients, he’s created 130 brand new recipes that you can cook up at home, any day of the week. From salads, pasta, chicken, and fish, to exciting ways with veg, rice & noodles, beef, pork, lamb, and a bonus chapter of sweet treats, Jamie’s got all the bases covered.
Reviews
Find Best Price at Amazon"Hard to get too excited about another Jamie Oliver cooking book - there are so many."
"For the life of me I don't get why people praise the book and then give it four stars, without saying why? Love the first page of the book, showing a picture of Jaime's five beautiful children!"
"I've had a crush on Jamie Oliver since his Naked Chef days, and I always buy his cookbooks...as much for the entertaining banter as the recipes, though the recipes are right up my street, too."
"I bought this book for my daughter in law."
"Some of the recipes are a bit boring, however for a fast paced life this book is great."
"i love this book."
"Excellent easy recipes to make."
"Great book and shows some excellent healthy meals."
Rice cookers are perfect for how we cook today--versatile and convenient, they have one-button technology, don't take up much counter space, and are a breeze to clean. Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup.
Reviews
Find Best Price at Amazon"Sofar we have done 6 recipes out of this book."
"Cool cookbook."
"Great book full of recipes and instructions to help you get started making many new dishes."
"There's so much detailed information from the history of rice to the different types of rice and the many different ways to prepare rice and other meals."
"Was given as a christmas gift and they state that they have gotten some wonderful recipes from the book."
"Lots of things one can cook in a rice cooker that aren't as well."
"Great explanations about all sorts of races in the way that they are prepared great photos I like the book."
"After reading the reviews, I didnt know what to think but I bought it anyways and Im glad that I did."
Best Tablesetting Cooking
Now you can enjoy a vegan diet and lifestyle and also lose weight at the same time, with this amazing book, crammed with more than 200 delicious and nutritious recipes which are all suitable for a vegan lifestyle. What fueled his drive the most was witnessing firsthand how his colleagues and clients underwent a colossal transformation, not only in body, but in mind and spirit through the power of nutrition and exercise. Most recently, he has been helping vegans across the globe unlock the secrets to the ins and outs of fat-burning and reaching peak physical shape.
Reviews
Find Best Price at Amazon"I dont have a lot of the ingredients already on hand so I dont think this is the best for someone starting a vegan diet for the first time."
"Wonderfully written and priced quite reasonably for 200 great recipes, several of these books will make excellent gifts this Holiday season."
"This is a wonderful cookbook for vegans and promotes health and well being for the whole family!"
"There are lots of testimonials from people stating what benefits they have experienced from having a vegan diet."
"So far, some of my favorites are: the Blueberry Pecan Granola, Mango-nut Smoothie Bowl, Cookie Dough Energy Balls, Ginger Stir Fry, Tomato Soup, Avocado and Tomato Sandwhich, the Vegan Pizza, Potato and Zucchini Bake, and the Lasagna Rolls with the Parmesan and Pesto Breadsticks. Aside from these mouth-watering recipes, the author also provides you with informative health studies on how living a vegan lifestyle can lower your risk of obtaining life threatening diseases and a guaranteed way to lose weight, if you so desire."
"This book is written in a well, thought out and concise manner that makes it a joy to read."
"A really well put together book to help anyone transitioning into veganism, a beginner vegan or even an advanced vegan!"
"And mostly some these ingredients are a tad expensive to where i don't where to get some or that its not in the budget."
Best Cooking Cheese & Dairy
Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. MORE CHUNKS LESS BUNK. Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.
Reviews
Find Best Price at Amazon"If you like Ben & Jerry's ice cream, you will be very happy to know that these recipes taste exactly like the store-bought ice cream."
"I have tried 4 recipes in this book so far and they were easy adn DELICIOUS!!"
"Best book for ice cream making you can get."
"Fun read, great ice cream receipts..."
"This book is worth 5 stars just for the sweet cream vanilla recipe."
"You can make ice-cream that tastes just as good or better than most premium ice-cream sold in supermarket."
"wasn't really fond of the recipes in this book."
"Helpful book!"
Best Cooking Fruit
Everything you ever wanted to know about using Apple Cider Vinegar in your daily routine is included in this boxed set.
Reviews
Find Best Price at Amazon"This Apple Cider Vinegar Boxed Set of Cures, Uses and Recipes is a great boxed set that I always revert to online."
"I really enjoyed the section on making your own Apple cider vinegar."
"Was disappointed."
"If you want to know the real deal about apple cider vinegar, this book is for you."
"I originally ordered this book because I've heard of a lot of different ways that Apple Cider Vinegar can benefit you health and beauty, not just your cooking. I received my book and began reading it on my Kindle app on my tablet."
"The book describes the different uses of the apple cider vinegar, and she also provides really great sounding recipes’ at the end."
"The second chapter/book begins with the assertion that there is no diet plan because as long as the person intakes 1-3 spoonfuls of apple cider vinegar before eating, all will be well. This entire book can be summarized in one page: See a cool recipe that includes vinegar?"
"This publication was not helpful at all for my purpose of learning the health benefits of ACV."
Best Cooking Pasta
Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. — Mario Batali , chef, restaurateur, and author. “In my mind, Marc Vetri is one of the best pasta chefs on the planet. I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent. I'm sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!”. — Michael Symon , chef, restaurateur, television personality, and author. “Early on in Mastering Pasta , Chef Vetri tells us that recipes need cooks. Marc Vetri is the chef and founder of Philadelphia’s Vetri Family of Restaurants, which operates a collection of the country’s most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. He is a member of Food & Wine magazine’s 1999 “Best New Chefs” class and the 2005 winner of the James Beard Award for “Best Chef Mid-Atlantic.” He is also the author of two cookbooks, Il Viaggio di Vetri and Rustic Italian Food .
Reviews
Find Best Price at Amazon"Unfortunately, that beginning gives way to a set of recipes that would challenge the home cook's pantry: 'Talleggio (that's a cheese) Ravioli with Radicchio, Honey and Walnuts,' 'Pea Agnolotti with Lardo,' 'Fig and Onion Caramella with Gorgonzola Fonduta...' Doppio Ravioli with Lamb and Polenta takes many steps and a good bit of time to prepare--assuming you have lamb and polenta on hand. Other enticing recipes call for foie gras terrine, octopus, scorpion fish, morel mushrooms, peekytoe crab--you get the idea. For sure, the book has beautiful pictures, is written intelligently and can provide 'inspiration'...but my inspiration was to find a high-end Italian restaurant and make a reservation! Purists may cringe when James Beard--responding to what his reader's pantries would have on hand, says 'all-purpose flour' works best in America. (He also includes recipes using pasta flour blends of white and whole wheat, buckwheat...even yeasted noodles courtesy of Barbra Kafka."
"My one and only complaint is that a lot of the recipes call for ingredients that aren't easily located in your pantry or your local grocery store."
"Marc Vetri is one of America’s best Italian chefs, and the Philly native’s latest book is a technique-driven walk through the process of making all kinds of pasta and gnocchi. Even though Vetri’s a chef and many of his recipes are derived from his restaurants, the book is firmly grounded as an instructional guide for the home cook. I especially like the decision to show that homemade pasta is by nature a bit erratic: Not every strand of hand-cut tagliatelle will be the same width, and there will be little creases where you’d folded the dough over. Vetri’s recipes can get a bit esoteric, but he’s very good about offering alternatives if you can’t find sweetbreads or fresh porcini or snails."
Best Cooking Meat, Poultry & Seafood
Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. He’s not a genius anymore; he’s a god.” — Andrew Knowlton, restaurant and drinks editor, Bon Appétit “The most refreshing barbecue book to come along yet. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness. JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers .
Reviews
Find Best Price at Amazon"He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes."
"Franklin Barbecue: A Meat Smoking Manifesto. This is not a cookbook. ;) He walks you through the smoking of 4 meats, then goes on to recipes for a few sauces and a few sides."
"It is a great book on how Aaron Franklin does his BBQ, his history and the path of an individual to obtain goals."
"Not a ton of recipes but so much information on technique, philosophy, food prep, seasoning, equipment and smoke it will make your head spin."
"I have followed his instruction for brisket to the letter and even though I've never eaten at Franklin Barbecue (yet), it was the best brisket I had ever eaten."
"I bought this as a gift for my BBQ smoker friend."
"Giving the reasons to why makes it a truly helpful book for learning the art of BBQ."
"If you want to try something totally simple, yet totally awesome, try cooking beef ribs first if anything else -- it's simple and just pain good."
Best Sauces, Salsa & Garnish Cooking
More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. Featured Recipe: Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise. Ingredients Kosher salt 1 large bunch Rainbow or Bright Lights Swiss chard (12 oz/340 g), leaves and stems separated and stems cut crosswise into slices ¼ in/6 mm thick 4 tbsp/60 ml extra-virgin olive oil 3 cloves garlic, minced Pinch of Espelette pepper or red pepper flakes ½ cup/80 g thinly sliced jarred roasted red pepper 4 tsp minced pickled Peppadew pepper 4 large eggs 4 pieces focaccia, toasted 1 cup/240 ml Saffron–Red Pepper Hollandaise. Add the chard leaves (not the stems) and cook, stirring occasionally, until just tender, 3 to 5 minutes. Add the chard stems and a large pinch of salt and cook, stirring occasionally, until tender and lightly browned, 6 to 9 minutes. Stir in the cooked chard leaves, roasted pepper, and Peppadew pepper. Season them with salt, cover the pan, and cook until the eggs are just set, 2 to 3 minutes. In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces that elevate such dishes as Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise and Simple and Delicious Enchiladas. She is both respectful of and illuminating about classic sauces, innovative in her thinking about contemporary sauces, and practical in terms of everyday cooking.
Reviews
Find Best Price at Amazon"As it is, I learned to make and finesse my sauces the hard way: Through trial and error, a lot of thought, much experimentation, several fairly useless sauce books--and even some tears (Oh, I remember some anguished, rushed, minutes when I'd be cooking for company!). So, if you are looking to learn the why and wherefore of sauces--both savory and sweet, take it from me: Here is a terrific guide, written by a fantastic female chef who obviously loves to teach and coach. I guess I don't like vinaigrette being termed a "sauce", and I didn't like pages of the book being wasted on dressings for salads. At this time of year, I always have oranges on my countertop and paprika in my pantry; so (for me) there's at least one recipe in that chapter that works very well. I wanted the sauce to shine and act as a counterpoint for the white meat chicken. The perfect sauce recipe for my chicken breasts that I cooked the other day: A Lime-Brown Butter Hollandaise. I'm thinking that the tables will turn when I start to memorize the recipes in this book, but that will take a lot of time. I think the portion sizes are on the skimpy side: People who like sauces, tend to like more than a tablespoon of it."
"Bought with the lightening deal for my fiance."
"very good book."
"Very well done - some great ideas and tips for sauce making."
"Written in friendly, accessible language, with some humor as well."
"Each section begins by explaining what's happening as you make each type of sauce, what can go wrong, how to avoid those pitfalls and how to fix it."
"Truly helpful, handy recipes!"
"excellent book, great resource."
Best Herbs, Spices & Condiments in Cooking
Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner. With the guidance of herbalist Rosalee de la Forêt , you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family. In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics. Drawn in by the abundant, delicious recipes, you may come to this book as a home chef, but you will leave as an herbalist, transformed by the power of Rosalee’s alchemy.” — Guido Masé , author of The Wild Medicine Solution and DIY Bitters. And now, by combining ancient wisdom with modern scientific understanding, Rosalee de la Forêt helps you put nature’s pharmacy to work. “It’s rare to find a writer who can describe complex ideas with such clarity and skill that anyone can grasp their subject— Rosalee de la Forêt is one of those souls. “I first met Rosalee de la Forêt several years ago and was immediately impressed with her knowledge, passion for herbal medicine, and ability to clearly communicate this information. “So many books geared toward those just beginning to explore the world of medicinal plants offer very basic ‘take this herb for that problem’ information, under the assumption that the foundational underpinnings of herbalism are somehow ‘too hard’ for beginners to grasp. Here, in plain English, Rosalee de la Forêt shows us that the way that herbalists choose herbs for individual people with particular imbalances isn’t some magical power or a skill attainable only by those who can devote their lives to intense study. As an experienced educator and practitioner, she weaves together tradition, experience, and science to present a holistic view of each of the plants, while providing specific and practical advice for how you can bring them into your home and life. This is a book you will want to leave sitting out on your desk, coffee table, and kitchen counter, all at the same time.” — Kristine Brown, RH(AHG) , herbalist and author/illustrator of Herbal Roots Zine. Rosalee de la Forêt 's sophisticated approach and her personal experience with herbs comes through in her beautiful recipes, which eloquently combine food and herbal medicine. She unveils the enchanting, yet readily accessible world of herbalism that makes me fall right back in love with the plant kingdom; and you will too!” — Dina Falconi , herbalist and author of Foraging & Feasting: A Field Guide and Wild Food Cookbook. “In her wonderfully written book, Alchemy of Herbs , Rosalee de la Forêt encourages the reader to 'break free from the insanity of the One-Solution Syndrome' by choosing personalized herbal formulations based on what our own senses tell us our bodies need. Self-empowerment begins in the kitchen as Rosalee tempts us with dozens of mouth-watering recipes and encourages us to ‘move forward with the mind-set of an explorer.’ Those new to plant-based healing as well as experienced herbalists will find that this beautifully illustrated book exemplifies the heart and soul of herbal healing through delicious food as powerful medicine.” — Jeff Carpenter , author of The Organic Medicinal Herb Farmer: The Ultimate Guide to Producing High-Quality Herbs on a Market Scale. Rosalee de la Forêt shares concepts like energetics and taste in such a way that makes it easier for people to understand them, and how to find which herbs are best for them as individuals. Her book is unique in that it explains both the chemistry and the energetics of medicinal herbs and at the same time introduces their use in a friendly and inviting way.” — Holly Bellebuono , author of The Healing Kitchen and The Essential Herbal for Natural Health. “ Rosalee de la Forêt 's book is an excellent introduction to the energetics and science behind the use of our most common culinary and medicinal herbs, providing the reader with a solid foundation for further learning and exploration.” — Todd Caldecott, Dip.
Reviews
Find Best Price at Amazon"The foundational content includes an explanation about how herbs serve individuals unlike our current system of One Solution Syndrome for everyone (take a pill for this and then take a pill for that), a well-explained overview of the energetics of herbs and deep dive into the tastes of herbs - which is my favorite part. Another aspect I like about the recipes is that they are all very doable: no specialized equipment, no huge orders of exotic herbs and spices and no tricky culinary skills required. She also employs safety and caution and gives specific examples of what some herbs can do (because yes, they really work!)."
"And of course that "new book smell" Just knowing some Herbs and ID'ing them is one thing, but learning ways to actually USE them (aside from plain old tisanes, tinctures and salves) is a real treasure!"
"This is an awesome, thorough book on herbs, health, natural remedies, healthy recipes and foods that heal. If you suffer from a chronic health condition like inflammation or diabetes, this book covers those issues as well as helpful natural remedies for treating them. I love that the book is so current, and it really gives insight into the actions of different herbs and foods on our minds amd bodies."
"Love Love Love this book!!"
"I started adding more pepper to my meals knowing I was increasing the availability and absorption of vital nutrients from my foods, I put cinnamon in my tea."